Menemen Recipe - Turkish Style Egg Scramble With Bell Peppers
A tangy egg scramble that makes your breakfast special with a good crusty bread and fresh fruits. The scramble will just 10 minutes of your morning time to create this wonderful dish. It is quite juicy and filled with loads of flavour to form your breakfast meal.
Menemen Recipe - Turkish Style Egg Scramble With Bell Peppers is a classic breakfast recipe from Turkish. It is basically an egg scramble which is half cooked with lots of pulpy tangy tomatoes and chilies. We have also added some chopped bell peppers for an extra crunch to the dish. The scramble is made juicy that goes really well with any crusty bread.
If you are looking for more Breakfast Recipes here are some :
- 4 Whole Eggs
- 1 inch Ginger , finely chopped
- 4 cloves Garlic , finely chopped
- 1 Onion , finely chopped
- 2 Tomatoes , blanched and skin peeled and chopped
- 1/2 cup Homemade tomato puree
- 1/2 Red Bell pepper (Capsicum) , finely chopped
- 1/2 Yellow Bell Pepper (Capsicum) , finely chopped
- 2 teaspoon Paprika powder
- 1 teaspoon Dried oregano
- 1 teaspoon Black pepper corns , ground
- 1 teaspoon Cumin powder (Jeera)
- Salt , to taste
- Olive Oil , for cooking
- 2 sprig Chives , finely chopped
How to make Menemen Recipe - Turkish Style Egg Scramble With Bell Peppers
To begin making the Menemen Recipe - Turkish Style Egg Scramble With Bell Peppers, we will chop all the ingredients and keep it ready.
Blanch the tomatoes in a sauce pan with hot water, blanch it for 30 seconds until the tomatoes skin cracks open.
Drain the water, wash the tomatoes under running water to make it cool down. Peel off the skin and chop the tomatoes into small pieces and keep it ready.
Heat a sauce pan on medium heat, drizzle some oil, once it is hot enough, add in chopped ginger and garlic and saute till it softens.
Add in chopped onions as well, keep sautéing till the onions have turned slightly brown. Add yellow and red bell peppers and saute well till it is lightly crunchy.
Once that is done you can add the blanched tomatoes and saute for another 2 minutes.
Add in the tomato puree as well, along with spice powders like paprika powder, oregano, pepper powder, cumin powder and salt.
Give it a mix and cook low heat until the tomatoes are well cooked. Break in the eggs one by one.
Do not disturb the egg for a few seconds. Later using a spatula lightly move the eggs and let the mix through the tomato mixture. You can even move the skillet around and cook the eggs in low heat till it is soft and cooked.
Once the Turkish Menemen is done you can serve it hot by sprinkling some chopped chives on top.
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